Brigade de cuisine

Brigade de cuisine (French: [bʁiɡad də kɥizin], "kitchen brigade") is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries.

The concept was developed by Auguste Escoffier (1846–1935).^[1][2] This structured team system delegates responsibilities to different individuals who specialize in certain tasks in the kitchen or in the dining room.